Crispy hash browns make the perfect accompaniment to any breakfast or brunch. Instead of heading out to your nearest McDonald’s, why not try your hand at making your own? Check out the full recipe below.
- 2 large-piece all-purpose potatoes
- 1 (59g) egg
- 2 tbsps plain flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- vegetable oil
Peel potatoes and grate coarsely. Place grated potato in a colander or large strainer and press firmly to remove as much moisture as possible.
Spread grated potato over a paper towel-lined tray, pat with an extra paper towel to remove any remaining moisture then transfer to a large bowl. Add egg, flour, salt and pepper and mix well with a fork.
Heat a thin layer of vegetable oil over the base of a large frypan, spoon heaped tablespoons of potato mixture into hot oil and spread out to form 6-8cm rounds using the back of a spoon. Cook until golden underneath then turn and cook the other side until browned and crisp.
Remove hash browns from the pan, drain on a paper towel and keep warm. Repeat with remaining potato mixture.
Serve immediately, season with a little extra salt if desired.